Wild Rice Soup Recipe

As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup—which I first had at my sister's house—brings me compliments no matter where I serve it. —Elienore Myhre, Balaton, Minnesota

Nutritional Facts

Directions

In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, for about 20 minutes or until rice is tender.Yield: 8 servings (about 2 quarts).

Originally published as Wild Rice Soup in Country Woman
January/February 1993, p31

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Val User ID: 8617404257270

Reviewed Nov. 25, 2016

"My husband and I LOVED this soup! I did put in a bit more rice - 1/2 cup instead of 1/3 - because we like a thicker soup. It was wonderful! Will definitely make again! I also added a little ground red pepper at the end!"

MY REVIEW

Jenna092 User ID: 7825623246057

Reviewed Mar. 26, 2016

"This is a delicious recipe! The only reason why my husband and I are giving it 4 stars is because we thought that it was in need of more rice and veggies. This was a perfect, meatless dinner, however!

We doubled the amount of rice and added more vegetables. We also added chicken later on. It was pretty runny, but thickened up really well the next day. Delicious recipe!"

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qwm User ID: 1379428237769

Reviewed Nov. 21, 2015

"Had this recipe sitting around for quite some time and finally tried it last night. The only thing I would change is adding more rice. I will try making it with a full cup of rice and maybe add a clove, or two, of garlic next time. This was easy and delicious!"

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gucci65 User ID: 7131119222074

Reviewed Mar. 5, 2015

"This was delish. ! I have made this several times. !!!!!"

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Dallasmom2015 User ID: 3657411221063

Reviewed Feb. 21, 2015

"This was pretty yummy. I used fresh rosemary and vegetable broth instead of chicken broth. I thought it could be a little more chunky. Next time, I will use more rice and vegetables."

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alfoa User ID: 2078080218733

Reviewed Jan. 24, 2015

"It's not that it's bland, but that it tastes like heated up, salted half-and-half. I added a little pepper but it wasn't enough to save it."

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ocmagi User ID: 8040098217582

Reviewed Jan. 11, 2015

"I'm sorry I thought this was very bland, not enough rice, no flavor. Wont' make it again."

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auntym50158 User ID: 4958159216043

Reviewed Dec. 26, 2014

"We added fresh mushrooms and my family loved it! Next time I will add more rice though."

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jude3gr@comcast.net User ID: 716977215440

Reviewed Dec. 20, 2014

"Delicious! I added shredded chicken too and will try it with mushrooms next time."

MY REVIEW

riverwoman User ID: 7667256215430

Reviewed Dec. 20, 2014

"I used this recipe as a starting point. The soup has a bold rosemary flavor even with my changes. I used more rice (a whole 4 oz. box), added 3 cups cooked chicken, sauted fresh mushrooms in 2 T. of the required butter, and used 2% Milk instead of the half & half. My husband and I both enjoyed this soup, and commented the mushrooms added a nice flavor and texture. I will make this recipe again with my changes. We like hearty soups."